The best recipe of octopus I found on TH-cam. The rest of chefs act childish or don’t give exact instructions. Well explained every step of the recipe. Nice one.
For those who want to save 1.75L of that fine extra virgin oil. - cut the legs in 2-3 inches as soon as you take the Octopus from the broth and soak in 1/4 L of XV Olive oil with exact ingredients immediately. After taking the octopus, bring the broth to boil and soak some fresh noodles or wonton and enjoy with a mix of your choice. This recipe is by far the best which inspired me with few new dishes in the makes...
what I find annoying is going to an instructional video and reading the posts from people that obviously don't even pay attention to the instruction.He knows his craft.Respect that.
uhhhm... I agree, Uhhhm... I thought it looked, uhhmm... Delicious. Might be a long process if you want to replicate it at home, but, definitely doable.
I made this recipe and it came out amazing. I was trying to prepare octopus several times and it never came out as good. Now I simply follow this recipe.. Not that much salt tho :) I barely use salts but the aromatics are amazing, especially with the white wine. Well done chef!
+Mr Alexander you can get all the how2heroes recipes on how2heroes.com but here it is for your convenience: Ingredients For the Octopus: 5 lb octopus, cleaned & tenderized 5 gallons water, heated to 200º 1 lemon, halved & juiced 1 head of garlic, halved 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 lime, halved & juiced 1 orange, halved & juiced 1 large Spanish onion, rough chopped 1 bottle dry white wine ½ cup kosher salt For the Marinade: enough extra virgin olive oil to cover octopus (1-2 liters) juice & zest of 4 oranges juice & zest of 3 limes juice & zest of 1 lemon 3-4 cloves garlic, sliced 2 tbsp rosemary, chopped crushed red pepper to taste ½ cup kosher salt For the Salad 1 fennel bulb with fronds juice of 1 lemon rind of 1 preserved lemon, sliced (optional) 1 bunch micro cilantro leaves (or greens of choice) 1 tbsp crushed red pepper ⅓ cup extra virgin olive oil 1 tbsp kosher salt Special Equipment temperature gun or candy thermometer microplane/zesterstove-top grill/griddle How-to Cook & Marinate Octopus Into a pot of heated water, add the fruit juices and the squeezed fruits, garlic, onion, rosemary, thyme, white wine and kosher salt Add the octopus to the pot and return to stove top over low to medium heat, allowing to cook gently for 1½ - 2 hours at 200º (do not allow water to rise above 200º), until tender While octopus is cooking, in a large separate bowl or container, combine the ingredients for the marinade. Make sure this is completed before the octopus is done cookingRemove octopus from hot water when ready and transfer immediately to the marinade to cool so it absorbs all of the flavors Cover and refrigerate overnight Make Fennel Salad Cut fennel very thinly, removing the core and reserving the fronds Mix fennel and fronds in a bowl with other salad ingredients Marinate overnight or at a minimum for several minutes Grill Octopus & Serve Heat a clean stove-top grill/griddle on high (or outdoor grill) and brush with oil so that the octopus will not stick to itRemove octopus from marinade (the oil can be strained and kept in the refrigerator for re-use in paella and other savory dishes) Cut the tentacles off of octopus and slice into 2” - 3” pieces, slice the head into strips and season with kosher saltGrill each piece for 3 - 4 minutes per side Remove to a serving platter and serve with the Fennel Salad. Garnish with additional chopped preserved lemon peel and drizzle with oil marinade if desired
Octopus was perfect texture, but just too salty. Luckily, I cooked in stages. First 3 tentacles I removed from marinade, salted and put on grill. Ate first tentacle- WAY too salty, so I rinsed the other two off under water. Still a little salty. Next 2 tentacles I took from marinade to grill without salting. Still too salty. Next 2 I rinsed off marinade then grilled. Salt level was ok but would have liked to have had the non-salt ingredients of the marinade. I'll definitely try this recipe again but with half (or less) of the salt.
I have to admit. It took a lot of work to do this, but at he end the final result is amazing. I'm pretty sure that the taste and flavor is there too. I have to try this one day. Thank you...
Less is more. Your masking the natural flavor of the Octopus with all them unecessary ingredients. Easy way to cook octopus is in boiling water for an hour. Chop up add fresh lemon juice, extra Virgin olive oil, grated garlic (1 medium clove) salt, pepper and fresh chopped parsley. The end.
Dude is obviously a pro, but look at how he left that knife standing like that..blade up. Wo! Not a good mistake and one waiting for a simple blunder. However that said, it is a wonderful demo with wonderful technique. Thanks-!
I love the suction cups. they're almost crunchy . It's texture complaments the unique flavor of the octopouthi. I spent so many hours smacking the ground on Kalamos island with those things
My recipe is when I cook my octupos I don't put water as I'd shrings boil it with white wine ,red viniger bassamin vinger boil Foy I hour then cut it and marinate with lemon origana and olive oil and then ready for grilling nice and simple add more lemon after its cooked
I was looking for recipes, since this was my 1st time cooking octopus. This is very easy to follow. I originally planned to use 1/2 the octopus in the marinade & use the other 1/2 to make a stew. So, I made 1/2 the marinade. I tasted it on a small piece of the octopus & it was so good, I cut the octopus into large pieces so it would all be submerged & marinated the whole octopus 😁 The octopus was nice & tender. Tomorrow i will grill it, but i had to try some cold tonight. It was very good! I might use less salt next time & i might try to do it in the pressure cooker.
I keep imagining that tattoo knife is going to fall-off the side of his arm! I must be getting tired, but I have an octopus in my cooler to cook. I agree on dumping so much wine and olive oil in the pot, though, that would wound my budget. Maybe I'll cube mine and marinate with a fraction of the ingredients over night and saute with a hot black bean orange sauce, or better yet, a hot black bean peanut sauce! With chestnuts, chili peppers, slivered carrot and eggplant, broccoli, rice wine vinegar, sesame oil, etc. But I usually peel the skin off the head.
I think it was a great approach and technique and even a great dish, but I also think he messed up the dish by playing it wrong. The octo should’ve been the highlight of the dish so it should’ve been on top of the fennel salad. However, I’m sure he has grown from this video and he’s ten times better as a chef. Good job.
Please help me to know better since I haven't cooked the octopus before. I thought if you boiled the octopus too long as more than 1/2 hour then its meat will be chewing instead of tender?
no. not the case. try the recipe and you'll see. with calamari, it's often better to flash fry it. it's the in-between that can make it chewy. quickly cooking is good, slow cooking is good, in between can be problematic. hope that helps.
Just use the optopus to slap your other half with it. Do that about 10 times and u will have a tender octopus. On a serious note, my dad would slap it over a brick wall to tenderise it.
I realize this octopus must taste great, but Holy Moly, two liters of Olive Oil? This recipe costs more than a night out at a five-star fine dining restaurant.
Yep! Nice video, but agree: too much salt used. Octopus is already salty to begin with - no need to add so much salt every single step of the preparation and cooking process. Restaurants like to use excessive amounts of salt because salt is cheap, and it makes the customer thirsty and want to order more stuff to drink (i.e. trsanslates to more profits)
If you try this with a smaller octopus you will be disappointed as it shrinks quite a bit. I will say this....properly prepared and grilled octopus is really delicious so get over the hurdle of how ugly it is and GO FOR IT!!!! But I would check a few TH-cam videos on how to tenderize. The women in Spain and Greece beat the HELL out of it using various, ancient methods.
now i know why they charge an arm and a leg for this, the octopus is expensive enough on it's own but does it really need all that amount of ingredients? man that all looks like such a huge waste for one octopus and all that olive oil and whole bottle of wine??, at least cut the thing in half so its fully submerged , no you dont need all that to give good flavor to octopus and keep it as simple as possible its one of those seafood's that should stand out on its own
No need to add anything in tge water its a complete waste. Just boil it until is really soft 40-50 min only in water let it cool down and grill it just with a bit of olive oil. Have a platter already ready with a mixture of olive oil parsley and lemon. Thats all u need. By wasting all the staff he puts in the water u dont achieve nothing
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
The best recipe of octopus I found on TH-cam. The rest of chefs act childish or don’t give exact instructions. Well explained every step of the recipe. Nice one.
I have made this reciepie over 20 times and everytime I get a huge smile. Thank you Jessie for this amazing tutorial!!
Made Octopus for the first time. Used this recipe it was fabulous! Only thing didn't let it marinade overnight didn't want to wait.
Great recipe Jessie! I cooked it for 10 people on Christmas, everybody was impressed. However I felt that I exaggerated with salt.
Great video - a real pro. The finished dish looked delicious. Thank you.
02-01-21: Hey Jessie. This looks wonderful. I just purchased one earlier today and I can't wait to make it tomorrow. TFS!!
Great video. We're in Portugal right now. Thanks for all the tips. 👍
Liked this blokes attitude. Not over the top like a lot of tv chefs but still enthusiastic. Just right.
I agree
I just want to compliment the Chef on his hygiene and how nice the kitchen is. This guy is a real pro.
Great comment - well said :).
Thank you for this. You are the only one that showed it can be grilled indoors. Love all the salt. Great video, will check out your others.
For those who want to save 1.75L of that fine extra virgin oil. - cut the legs in 2-3 inches as soon as you take the Octopus from the broth and soak in 1/4 L of XV Olive oil with exact ingredients immediately. After taking the octopus, bring the broth to boil and soak some fresh noodles or wonton and enjoy with a mix of your choice. This recipe is by far the best which inspired me with few new dishes in the makes...
what I find annoying is going to an instructional video and reading the posts from people that obviously don't even pay attention to the instruction.He knows his craft.Respect that.
uhhhm... I agree, Uhhhm... I thought it looked, uhhmm... Delicious.
Might be a long process if you want to replicate it at home, but, definitely doable.
go to walmart and get a pre cooked octopus for $10 AND STFU. Or better yet keep going to Long John Silvers. You stupid asshole
Thanks, it looks great!
I made this recipe and it came out amazing. I was trying to prepare octopus several times and it never came out as good. Now I simply follow this recipe.. Not that much salt tho :) I barely use salts but the aromatics are amazing, especially with the white wine. Well done chef!
It would be great to list the ingredients
+Mr Alexander Agree on all -especially the salt. Too much in this recipe
+Mr Alexander you can get all the how2heroes recipes on how2heroes.com but here it is for your convenience:
Ingredients
For the Octopus:
5 lb octopus, cleaned & tenderized
5 gallons water, heated to 200º
1 lemon, halved & juiced
1 head of garlic, halved
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lime, halved & juiced
1 orange, halved & juiced
1 large Spanish onion, rough chopped
1 bottle dry white wine
½ cup kosher salt
For the Marinade:
enough extra virgin olive oil to cover octopus (1-2 liters)
juice & zest of 4 oranges
juice & zest of 3 limes
juice & zest of 1 lemon
3-4 cloves garlic, sliced
2 tbsp rosemary, chopped
crushed red pepper to taste
½ cup kosher salt
For the Salad
1 fennel bulb with fronds
juice of 1 lemon
rind of 1 preserved lemon, sliced (optional)
1 bunch micro cilantro leaves (or greens of choice)
1 tbsp crushed red pepper
⅓ cup extra virgin olive oil
1 tbsp kosher salt
Special Equipment
temperature gun or candy thermometer
microplane/zesterstove-top grill/griddle
How-to
Cook & Marinate Octopus
Into a pot of heated water, add the fruit juices and the squeezed fruits, garlic, onion, rosemary, thyme, white wine and kosher salt
Add the octopus to the pot and return to stove top over low to medium heat, allowing to cook gently for 1½ - 2 hours at 200º (do not allow water to rise above 200º), until tender
While octopus is cooking, in a large separate bowl or container, combine the ingredients for the marinade.
Make sure this is completed before the octopus is done cookingRemove octopus from hot water when ready and transfer immediately to the marinade to cool so it absorbs all of the flavors
Cover and refrigerate overnight
Make Fennel Salad
Cut fennel very thinly, removing the core and reserving the fronds
Mix fennel and fronds in a bowl with other salad ingredients
Marinate overnight or at a minimum for several minutes
Grill Octopus & Serve
Heat a clean stove-top grill/griddle on high (or outdoor grill) and brush with oil so that the octopus will not stick to itRemove octopus from marinade (the oil can be strained and kept in the refrigerator for re-use in paella and other savory dishes)
Cut the tentacles off of octopus and slice into 2” - 3” pieces, slice the head into strips and season with kosher saltGrill each piece for 3 - 4 minutes per side
Remove to a serving platter and serve with the Fennel Salad.
Garnish with additional chopped preserved lemon peel and drizzle with oil marinade if desired
Octopus was perfect texture, but just too salty. Luckily, I cooked in stages. First 3 tentacles I removed from marinade, salted and put on grill. Ate first tentacle- WAY too salty, so I rinsed the other two off under water. Still a little salty. Next 2 tentacles I took from marinade to grill without salting. Still too salty. Next 2 I rinsed off marinade then grilled. Salt level was ok but would have liked to have had the non-salt ingredients of the marinade. I'll definitely try this recipe again but with half (or less) of the salt.
I have to admit. It took a lot of work to do this, but at he end the final result is amazing. I'm pretty sure that the taste and flavor is there too. I have to try this one day. Thank you...
Less is more. Your masking the natural flavor of the Octopus with all them unecessary ingredients. Easy way to cook octopus is in boiling water for an hour. Chop up add fresh lemon juice, extra Virgin olive oil, grated garlic (1 medium clove) salt, pepper and fresh chopped parsley. The end.
TOM BOYD so true 😷😷😷😷
Dude is obviously a pro, but look at how he left that knife standing like that..blade up. Wo! Not a good mistake and one waiting for a simple blunder.
However that said, it is a wonderful demo with wonderful technique. Thanks-!
I love the suction cups. they're almost crunchy . It's texture complaments the unique flavor of the octopouthi. I spent so many hours smacking the ground on Kalamos island with those things
Sounds fantastic thanks.
Well done, sir.
My recipe is when I cook my octupos I don't put water as I'd shrings boil it with white wine ,red viniger bassamin vinger boil Foy I hour then cut it and marinate with lemon origana and olive oil and then ready for grilling nice and simple add more lemon after its cooked
I was looking for recipes, since this was my 1st time cooking octopus. This is very easy to follow. I originally planned to use 1/2 the octopus in the marinade & use the other 1/2 to make a stew. So, I made 1/2 the marinade. I tasted it on a small piece of the octopus & it was so good, I cut the octopus into large pieces so it would all be submerged & marinated the whole octopus 😁 The octopus was nice & tender. Tomorrow i will grill it, but i had to try some cold tonight. It was very good! I might use less salt next time & i might try to do it in the pressure cooker.
Bro was hitting his board with the octopus 🐙
Thanks 👌
Thank you! I will try as you said sometimes this week.
I keep imagining that tattoo knife is going to fall-off the side of his arm! I must be getting tired, but I have an octopus in my cooler to cook. I agree on dumping so much wine and olive oil in the pot, though, that would wound my budget. Maybe I'll cube mine and marinate with a fraction of the ingredients over night and saute with a hot black bean orange sauce, or better yet, a hot black bean peanut sauce! With chestnuts, chili peppers, slivered carrot and eggplant, broccoli, rice wine vinegar, sesame oil, etc. But I usually peel the skin off the head.
Jesse,You are doing a great job.Keep it up. You are a professional. Good Luck
you rocked this octopus receipt cant wait to try it and the salad....
God... That's alot of work but the result doesn't lie!
best recipe EVER!!!!
Nice information and easy to follow video. Just wondered why he didn’t remove the beak? So much easier to remove it before cooking.
Nice
Greatly detailed
Just watch out: by afternoon, I'ma get me one of those
do you have a nice recipe to add this grilled octopus with the marinaide and pasta
A work of art
I think it was a great approach and technique and even a great dish, but I also think he messed up the dish by playing it wrong. The octo should’ve been the highlight of the dish so it should’ve been on top of the fennel salad. However, I’m sure he has grown from this video and he’s ten times better as a chef. Good job.
Like the recipe. Preserved Lemons (the N. African type) are actually just brined - no vinegar.
I prepared octopus diferent form. Up water level wine Red garlic culantro curcuma onion. All water consume.
Getting started this very minute .. I'll update the board on how it comes out !!
Did it come out yet?
Overkill !
and a squeeze of fresh lemon juice... from start to finish should ONLY take 1 1/2 hrs
Looks AMAZING! Thanks for sharing. 👋👍
I had octopus and squid today. They both were not something I would want again in any particular rush
Awesomely done!
why not put the octo on top of the salad? that is usually more presentable like that
We call that a brown onion. Here spanish onions are purple.
Please help me to know better since I haven't cooked the octopus before. I thought if you boiled the octopus too long as more than 1/2 hour then its meat will be chewing instead of tender?
no. not the case. try the recipe and you'll see. with calamari, it's often better to flash fry it. it's the in-between that can make it chewy. quickly cooking is good, slow cooking is good, in between can be problematic. hope that helps.
Is this the "um" chanell?
Thanks, I bought mine frozen - no clue if it is tenderized .
The freezing process itself helps to tenderise.
Just use the optopus to slap your other half with it. Do that about 10 times and u will have a tender octopus. On a serious note, my dad would slap it over a brick wall to tenderise it.
If I were going to stuff the head with a type of cheese, which cheese would be recommended?
cheeese and fish?
No
Omg a cheese head octopus. That’s crazy!
Question what do you do with the Olive oil after your done ✅ marinating the octopus 🐙?????
John Velcek use it to finish a dish or make a dressing
Or confit something in it
what waste of olive oil
Haha this guy is a joke
Bra no need pound. Just cook it like corn beef comes out perfect every time
haw much is going to cost that octopus from malta
Beautiful!!
F****** amazing. Best octopus ever.
I think you’re supposed to dip the octopus three times at least. He just dropped it in 😂
what can i use in place oh preserved lemons?????
you recipe was spot on the octopus was the best! thanks
i did not use the preserved lemons, just regular lemons. so yummy!
Thanks. Umm
First, you never put salt on octapus, secondly, you waste a lot of olive oil,that was no needed.
Greeks know the best way of doing it
taste greek grilled octopus with ouzo. happy days...
I realize this octopus must taste great, but Holy Moly, two liters of Olive Oil? This recipe costs more than a night out at a five-star fine dining restaurant.
It was delicious, but I eight too much.
I did it but too much salt, it was really tender, TOO MUCH SALT you can cut the amount in half
+Juan Mendez YES - too much salt in this recipe - be careful
Guys you should always disregard salt in recipes and salt to TASTE
Yep! Nice video, but agree: too much salt used. Octopus is already salty to begin with - no need to add so much salt every single step of the preparation and cooking process. Restaurants like to use excessive amounts of salt because salt is cheap, and it makes the customer thirsty and want to order more stuff to drink (i.e. trsanslates to more profits)
If you try this with a smaller octopus you will be disappointed as it shrinks quite a bit. I will say this....properly prepared and grilled octopus is really delicious so get over the hurdle of how ugly it is and GO FOR IT!!!! But I would check a few TH-cam videos on how to tenderize. The women in Spain and Greece beat the HELL out of it using various, ancient methods.
please cover yours tattoos
Why? I don’t care.
I guess a CKD patient should steer clear of the Salt recommended!?
Good recipe but you don’t need that much oil that’s just a waste and the wine was to much as well I’d drink half of it at least
now i know why they charge an arm and a leg for this, the octopus is expensive enough on it's own but does it really need all that amount of ingredients? man that all looks like such a huge waste for one octopus and all that olive oil and whole bottle of wine??, at least cut the thing in half so its fully submerged , no you dont need all that to give good flavor to octopus and keep it as simple as possible its one of those seafood's that should stand out on its own
the old days to tender it they used to do on rocks.... no like this it does nothing... ...
Omg all that salt !!!
No need to add anything in tge water its a complete waste. Just boil it until is really soft 40-50 min only in water let it cool down and grill it just with a bit of olive oil. Have a platter already ready with a mixture of olive oil parsley and lemon. Thats all u need. By wasting all the staff he puts in the water u dont achieve nothing
Oil olive.
poor things
Too much cooking...
Octopus can be cooked in less than 30mins.
Simple stir fry the fresh octopus on very low heat.
that's one thing I cant cook
fishmonger , not seafood monger
Um um um uhhhh um um uhh uhh um uhhhhhhhh um. The chef did a great job but the uh umming took up uh uh um third of duh presentation.
Too many Ummms. gave up on him
this is absolutely painful to listen to. um, um...um...um....um....um
Fake!!!
Not the way you cook grilled Octopus...Completely wrong.
renato a Says the professional chef. Good lord man, Maske a video and show how it's REALLY done!
it the best way to cook octopus i ever made